This book is a collection of 'recipies' from folks who still know how to preserve food the way it done before fridges, pressure canning, big industry food, etc.
This is how they put up food to get them through the seasons.
Ever thought about letting tomatoes rot for a week ( stirred daily ), then putting them in a wine bottle with some salt and pepper, sticking it in a closet for a few months, pouring off the mold, then eating it? It is delicious, and I am still alive to tell the tale.
I'd recommend this book to anyone interested in preserving food, reducing energy usage, living and raw food ( uh... what's that term Kraft is marketing now... bioactive or something like that? ), and generally trying to do the right thing, not the easy thing.